This salad is filled with nutrients, and is so very creamy and delicious. The cooked mushrooms are amazing! Get all kinds of great vitamins while also enjoying a tasty meal.

Warm Mushroom Parmesan Salad [Vegan]

Cooking Time




For the salad:

  • 5 cups leafy greens or spring mix of choice chopped
  • 3 medium tomatoes
  • 1/4 soft ripe avocado
  • 2 Persian cucumbers or 1 large English cucumber
  • 1/4 large sweet white onion
  • 1 scallion
  • 1 medium bell pepper
  • Juice of 1/2 a lemon or about 2 tablespoons lemon juice

For the mushrooms:

  • 1/2 pint of white button mushrooms or any mushrooms of your choice
  • 1 teaspoon dried oregano and thyme
  • 1 teaspoon red pepper flakes optional
  • 1/4 cup water

For the Brazil Parmesan:

  • 1 cup Brazil nuts
  • 1 garlic clove
  • 1/4 teaspoon Himalayan salt
  • 2 tablespoons nutritional yeast


For the salad:

  1. Chop all veggies and place them in a bowl. Squeeze the lemon juice on top. Chop the avocado and mush it into the veggies, mixing thoroughly with your hands.

For the mushrooms:

  1. Boil about 1/4 cup water in a pan (a small amount of water at the bottom of the bowl). Add your mushrooms and spices, and cook for about 20 minutes, or until they shrink well and are soft, making sure to mix them so they don't stick to the bottom of the pan. If you need to, add a small amount of water in the process.
  2. Add to salad once they cool down a bit.

For the Parmesan:

  1. Turn on your food processor, and throw in the garlic clove once it's going in order to chop it. Add the nuts and pulse a few times to break them up until they are the consistency of rice. Add the salt and nutritional yeast, and pulse a few more times.
  2. Top the salad with the Parmesan.

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